Uploaded December 2025 | Updated September 2026, 2 weeks ago

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INGREDIENTS:
2 cardamom pods
1/2 tsp coriander seeds
1 star anise
1/4 tsp all spice
3 cloves
1 cinnamon stick
1/4 tsp black peppercorns
10g dark chocolate
pinch of salt
small piece ginger
1/2 tsp vanilla extract
1 1/2 tbsp maple syrup
2 cups coconut milk
1 generous tbsp hojicha

DIRECTIONS:
1. Heat up a frying pan to medium heat. Add the dry spices (minus the salt and hojicha) and toast for a couple of minutes

2. Set the cinnamon stick aside and transfer the rest to a pestle and mortar. Coarsely crush the spices and transfer to a heatproof bowl

3. Add back in the cinnamon stick along with the remaining ingredients (minus the hojicha)

4. Heat up a little bit of water in a small saucepan. Then, place the heatproof bowl on top ueing the steam to heat up the milk

5. Stir occasionally until the milk is hot. Then, turn the heat off and add the hojicha. Give it a stir and let the tea steep for about 45 seconds

6. Place the cinnamon stick in the serving cup. Then, pour the tea into the cup through a strainer